Gord Mackie of Far Niente and Four creates all bread, soups, salads, and desserts on site. Smoked Salmon on olivefocaccia is divine. Wild mushroom soup and petit fourdessert shot in tiramisu.
The restaurant takes an artisanal approach to everyday dining, and is built on the simple genius of fresh, high-quality ingredients. The innovative bakery concept targets the lucrative catering and take-out markets in the downtown core.